Black Bean Soup

We have another snowy day here today and it's been really cold. This soup just hit the spot with it's warmth and spice. It's also super easy to make.

Black Bean Soup
serves 6-8

1 Tbsp vegetable oil
1 onion, chopped fine
2 jalapeno peppers, stemmed, seeded, and minced
6 garlic cloves, minced
2 tsp chili powder
a good dash of cayenne pepper
a good dash of cumin
4 cans black beans, drained and rinsed OR 1 lb dried black beans, cooked
4 cups chicken broth
1 1/2 c water
salt to taste
lime wedges (optional)
1/2 c coarsely chopped cilantro (optional)
diced avocado (optional)
sour cream (optional)

Heat oil in Dutch oven or soup pot over medium heat until shimmering. Cook onion, jalapeno, and garlic until softened, about 5 minutes. Stir in chili powder, cayenne pepper, and cumin and cook about 1 minute. Add beans, broth, salt, and water to pot. Bring to simmer and cook for 20 minutes. Using an immersion blender, blend the soup so about 1/4 of the beans remain whole. Add a bit more water if the soup is too thick. Serve with lime wedges, cilantro, avocado, and sour cream.